Parsnip and Herb Cream Soup (Printable Version)

Silky roasted parsnip soup blended with fresh parsley, chives, and dill creates this comforting vegetarian bowl.

# What You Need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4.2 cups vegetable stock, gluten-free
06 - 0.85 cup whole milk or unsweetened plant-based milk

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves
10 - 0.5 teaspoon ground white pepper
11 - Salt to taste
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons chopped fresh chives
14 - 1 tablespoon chopped fresh dill, optional

→ Garnish

15 - Extra fresh herbs for serving
16 - Olive oil or cream for drizzling, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are soft.
03 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
04 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
05 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • Roasting the parsnips first creates a deep sweetness that boiling alone just cannot replicate.
  • The fresh herbs stirred in at the end cut through the creaminess with a bright and unexpected garden flavor.
02 -
  • If the parsnips have a very thick core cut it out before roasting to ensure a perfectly smooth puree.
  • Never boil the soup after adding the fresh herbs or you will lose that bright punchy flavor.
03 -
  • Soak your herbs in cold water before chopping to ensure they are crisp and easy to slice thinly.
  • Add a tiny pinch of nutmeg during the simmering stage to bring out a hidden layer of warmth.
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